Photo: Cala
Estimated Nutrition (whole recipe, rough)
26
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup each tomato
- 2 cloves garlic 1 tablespn
- 3 level tablespns
- 1/4 cup
- 1 tablespn
- 1 1/2 tablespn
- 1/2 teaspn
- salt
Directions
1
3 level tablespns (¼ cup) raw nut butter or meal 1 cup each tomato, onion and corn 2 cloves garlic 1 tablespn. butter 1-1½ tablespn. flour 1 qt. milk salt ½ teaspn. celery salt
2
Cook nut butter, onion and garlic in salted water; when tender add tomato and corn; heat. Rub butter and flour together, pour hot milk over gradually, stirring. Boil up well, combine with vegetables, add salt and celery salt, and if necessary, water to thin.
3
A little cream may be used in place of butter, but the soup is excellent without either.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg